Hot Hors d'Oeuvres

Crusted Ahi Tuna, Ginger Soy Sauce
Grilled Baby Lamb Chops with Rosemary
Mini Crab Cakes with Avocado Tartare Sauce

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Cold Canap�s

Jicama Crab Roll, Wasabi Soy Sauce
Red Bliss Potato Filled with Sour Cream and Caviar
Smoked Salmon Rosette on Black Bread

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Dinner

"Salmon Tasting Plate"
Poached Medallion of Salmon
with Cucumber and Dill Sauce
Gravlax with Tarragon on Petits Field Greens
Black Pepper and Coriander-Crusted Salmon
Salad of Endive and Radicchio with Gorgonzola
and Crushed Walnuts
Lemon Vinaigrette
Pan-Seared Rack of Veal
Wild Mushroom Risotto Timbale
M�lange of Baby California Vegetables

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Dessert

Chocolate Basket Filled with
White and Dark Chocolate Mousse
Garnished with Fresh Berries
and Raspberry Coulis

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Petits Fours and
Chocolate-Dipped Strawberries